Wednesday, October 26, 2011

Chopped: SAHM edition

A friend started a group on Facebook where a bunch of us could post weekly menus, share recipes and give cooking/baking tips. I try to post every week because it helps me think through my menus (usually), so I'm not running to the store a couple times a week for "just one" thing and ended up spending $100. And when I get into a major cooking rut, it's nice to steal other people's ideas for a change.

Admittedly, this week I did not share a menu. That's because everything in my fridge needs eaten by lunch on Friday, otherwise I'll have a scary, smelly, science experiment waiting for me after our vacation.

I've done it before. It's not pretty.

Monday we had leftover sausage gravy, biscuits and scrambled eggs, which took care of all but one serving of gravy and 2 biscuits and 2 eggs. Last night it was leftover chicken noodles. Mission accomplished there. Tonight is cheeseburger soup (again, leftover) and salad.

After that it gets interesting. In no particular order, here are the perishables that need to disappear before the end of the week:

Taco meat (not quite enough for 4)
one serving of biscuits and gravy (and eggs)
3 squeeze yogurt
half a gallon of milk
3 apples
1 mango
half a bag of clementines (those may make the trip with us...)
half a loaf of bread
2 hot dog buns
3 hamburger buns
4 English muffins
bag of pita (I really don't know the shelf life on those. They may survive)
appx 8 oz container of sour cream
1.5 green peppers
2 carrots
half an onion
cream cheese

I can be pretty creative to combine all of those things, but I kinda need more days and "stuff" with which to do it. I mean, there is more in the fridge and freezer that will last an eternity that can help, but I don't want to generate any more leftovers.

Maybe I should host my own episode of "Chopped" and see what someone else can come up with for dinner. And the ingredients in your secret basket are... All the crap from Bridget's refrigerator! You have 30 minutes. Begin!

Any takers?

No comments:

Post a Comment